White Chocolate Jelly Cake – a delicious recipe with vegetable oil, box jello, heavy cream, white chocolate, eggs, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Brush a deep, 7 inch square cake pan with oil. Prepare jello according to package instructions then pour into pan. Chill for 3 hours, or until set.
2
To make the white chocolate ganache, stir heavy cream and chocolate in a heatproof bowl set over a double boiler until smooth. Let cool then pour 3/4 over jelly. Chill for 1 hour.
3
Preheat oven to 350u00b0F. Grease and line a 9 inch-square cake pan with parchment paper.
4
Whip eggs until thick and creamy. Gradually add sugar, beating until sugar dissolves. Fold in cornstarch. Transfer to prepared pan and bake for 20 mins, or until a skewer inserted in the center comes out clean. Turn out onto a wire rack lined with parchment paper to cool. Trim into a 7 inch square and place on top of ganache and jello. Chill for 30 mins.
5
Meanwhile, spread melted chocolate out onto a baking tray lined with parchment paper until 1/8 inch thick. Chill for 10 mins, or until set. Break into small pieces.
6
Place base of pan in hot water for a few seconds to loosen jello. Quickly invert onto a serving plate. Secure chocolate pieces around edges of cake with remaining ganache. Tie with a ribbon to decorate.
1249
kcal
Calories
75
g
Fat
124
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tsp vegetable oil, 1 (3 oz) box jello, flavor of your choice, 1 1/4 cups heavy cream, 13 oz white chocolate, chopped, and more.
Yes, White Chocolate Jelly Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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